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Farmer’s Market Recipe Series: Grilled Vegetable Salad with Rapini Chips and Lemon-Caper Vinaigrette

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Every Saturday this month we will be featuring a recipe with in season ingredients. Check it out before you hit up the barre and your local farmer’s market!Pure Fuel: Grilled Vegetable Salad with Rapini Chips and Lemon-Caper Vinaigrette

My favorite part of this recipe is pouring the lemon-caper vinaigrette onto vegetables the minute they come off the grill.  This draws the dressing in, allowing flavors to meld.  Choose a variety of vegetables from your local farmer’s market that have enough density and individual texture to withstand the grill.  Depending on the size of your grill grate, a grill basket accessory may be used.

Roasting the rapini separately in the oven will crisp up the leafy component of this Italian recipe. The mini broccoli-like florets taste more like a spicy turnip than broccoli, and the green leaves are delightfully bitter. Kale chips have met their match!

Pure Fuel: Grilled Vegetable Salad with Rapini Chips and Lemon-Caper Vinaigrette

Grilled Vegetable Salad with Rapini Chips and Lemon-Caper Vinaigrette

(serves 6-8)

For the Lemon-Garlic Dressing:

Ingredients:

  • 1 large clove garlic, peeled
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 5 Tablespoons extra virgin olive oil
  • 2 Tablespoons capers
  • Fresh ground black pepper

Directions for Dressing:

  1. Smash garlic and salt together in mortar and pestle to make a paste. (Or use food processor)
  2. Whisk in fresh squeezed lemon juice.
  3. Drizzle in extra virgin olive oil very slowly – whisking the entire time.  Season with fresh black pepper.
  4. Add capers.  Set aside. (Dressing will taste strong now, but will be just right once absorbed by veggies)

Pure Fuel: Grilled Vegetable Salad with Rapini Chips and Lemon-Caper Vinaigrette

For the Veggies:

Ingredients:

  • 3 cups rapini (broccoli rabe), roughly chopped
  • 8 cloves garlic, peeled and sliced in half
  • 4 Tablespoons grapeseed oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 1 bunch thin asparagus, cut into 4 inch sections
  • 1 red onion, medium sliced
  • 2 cups assorted mushrooms, chopped roughly
  • 1 zucchini, sliced into ½ inch slices
  • 1 ½ teaspoons kosher salt, divided
  • Fresh ground pepper to taste

Directions for Veggies:

  1. Preheat the oven to 475 degrees F and the grill to high heat.
  2. Spread the rapini and the sliced garlic cloves in a single layer on a large baking sheet.
  3. Drizzle 2 Tablespoons grapeseed oil and ½ teaspoon kosher salt. Toss.
  4. Roast in the oven 6-8 minutes.
  5. Remove from oven when the rapini is golden brown. The leafy greens become paper thin chips!  Set aside to cool.
  6. Toss the asparagus, red onion, zucchini and mushrooms with the remaining 2 Tablespoons grapeseed oil, 1 teaspoon kosher salt and a few turns of the pepper grinder.
  7. Grill each type of vegetable (using a basket accessory if needed) until golden brown on one side and “al dente”, about 4-5 minutes total. The asparagus and red onion may take a few minutes longer than mushrooms and zucchini.
  8. As soon as the vegetables are ready to come off of the grill, place them on the large baking sheet with the reserved rapini.
  9. Pour the lemon-caper vinaigrette over all vegetables while they are still hot.  The veggies will absorb the tangy dressing…making it brilliantly seasoned!!
  10. Cool to room temperature before serving.

Can be made ahead and kept at room temperature, or chill and enjoy the next day.

Adjust recipe throughout the year according to what is in season.  Some favorites: butternut squash, brussel sprouts, cauliflower, cippolini onions, patty-pan squash, red pepper, red or fingerling potatoes etc.

Pure Barre Blog Headshot Megan Twining– Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK.  Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining

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